Chipotle shrimp tacos

This is a recipe I just made up on the fly and it turned out pretty tasty. The shrimp were really flavorful and juicy. YUM!

Makes 4-5 small tacos

1 lb med size raw shrimp (31/40) - deveined, shells removed
1 tbs olive oil
2 tbs chipotle sauce (from the can)
2 tbs chopped fresh cilantro
1 tsp salt
White corn tortillas and any other taco fixins you want

Toss all ingredients together in a small bowl then allow to marinate 30 min in refrigerator.

If you have a veggie basket for the BBQ you can cook shrimp on the grill. That's what I did and they turned out really good. If you don't want to BBQ them you could saute in a nonstick pan.

Once cooked through, remove tails and give meat a rough chop. Assemble your tacos!! Enjoy!

Black bean and cheese empanadas

For Hamish's Mexican fiesta themed birthday party I made empanadas as an appetizer (thanks for the suggestion Kerry). These were really good but lots of work.

Here is a step by step:

1. After making dough (see recipe below) I rolled it out to 1/4 in thick and used a large drinking glass to cut out circles.

2. I found (by trial and error) that the rounds were easier to fill if they were more oval shape. I took the cut out circles and rolled them a little more to stretch them out lengthwise.

3. I put about a teaspoon of filling in each. (see my easy filling recipe below)

4. Fold the dough over top and crimp edges down with a fork.

5. Fry them in a pot of vegetable oil until crispy. YUMMY!

Dough:

(makes 12)

2 cups flour

2 tsp baking powder

1 tsp salt

1/2 cup shortening

1/3 cup ice water

oil for frying

Using a standing mixer sift flour with baking powder and salt. Add shortening until combined. Slowly add water.

Roll out dough and cut out 2-3 in round circles (use a drinking glass or biscuit cutter). Once circles are cut out roll them into an oval shape so they are easier to fill.

Fill then fold in half and press edges together as noted in photos above.

Filling:

(fills 24)

Here is a simple black bean and cheese filling I threw together.

Combine 2 cans black beans (drained and rinsed), 1 can fire roasted green chili's, 3/4 cup jack cheese and 1/4-1/2 cup queso fresco.

Once empanadas are filled I put them in the fridge for a few hours so they could set up prior to frying.

Heat large pot with 2 in of veg oil until very hot. Using tongs place empanadas in oil and fry until crispy and brown. Let drain on paper towels prior to serving.

{Review}

These were a hit at the party but I must say they do take a lot of time to make.

Husband (and party guest) approved

{Time}

3-4 hours

Chicken with poblano cream sauce and cilantro rice

This recipe is from Martha Stewarts "Everyday Food" cookbook. Page 205


No...that is not green slime. Its poblano cream sauce and boy, it was good! Try it!

Serves 4

1 poblano chile
2 tablespoons canola oil
1/2 small onion, chopped
1 clove garlic, minced
1/3 cup heavy cream
Coarse salt and ground pepper
4 boneless, skinless chicken breasts

Directions
Roast chile over a gas burner or under the broiler, until charred all over. Wrap in foil; let steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.

Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.

Puree in blender; add water if too thick. Season with salt and pepper.

Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Slice and serve with sauce.

{Review}

I cooked this meal for a few friends and everyone loved it. It got 6 thumbs up and a husband approved. Pretty good!

This was very easy to make

{Serve with}

Cilantro rice (simply add chopped cilantro and scallions to cooked white or brown rice)

Black beans (from a can)

Margaritas!!!

{Time}

30 min